Carrot Soup with Cucumber Pistachio Relish

Steven Randazzo

Some soups are just as tasty hot as they are cold. However you serve this soup, add the garnish at the last minute to preserve its contrasting texture. Play up the vibrant hue of this colorful soup in sparkling-white bowls.

Level:
Moderate

Serves:
8

Advertisement - Continue Reading Below

Ingredients

2 tbsp. olive oil

1 large onion

4 c. chopped carrots

3 clove garlic

1 tbsp. sugar

¾ tsp. salt

½ tsp. curry

.13 tsp. cayenne pepper

1 tbsp. lemon juice

1 tsp. Champagne vinegar

½ c. diced seedless cucumber

½ c. chopped pistachios

2 tbsp. crystallized ginger

2 tsp. Chopped cilantro

2 tsp. Chopped mint

Directions

Make the soup: Heat oil over medium-high heat, add the onions, carrots, and garlic, and cook for 5 minutes. Add the sugar, 1/2 teaspoon salt, curry, and cayenne and cook for 1 more minute. Add 5 cups water, bring to a boil, reduce to a simmer, cover, and cook until carrots are tender -- about 15 minutes. Puree soup in batches in a blender or food processor until smooth. Stir in the lemon juice and vinegar and set aside.

Make the relish: Combine the cucumber, pistachios, ginger, cilantro, mint, and remaining salt in a small bowl. Ladle the soup into bowls and top with relish.